HCOJ reacted to Baby Back Maniac in "If you could only have one cooker, which one?"
I'm sure you guys get this question a lot from friends and family just like I do. I decided to do a video on it.
I was thinking through all the cookers I've have owned over the years and which ones would be the best for most folks cooking for friends and family who for whatever reason can only have 1 cooker.
If you can only have one, you need something that can grill and smoke so that ruled out some of my favorites right off the bat. In the end, I think most people would be happiest with kettles and kamados as their only cooker and here I go through my reasons for each one i think people would like best in mind-numbing...I mean "thorough"--detail. lol
This is just my opinion. Feel free to disagree. I probably overlooked something (and if I did, I'll mention it in a future video.) I don't really have any skin in the game. I just get this question a lot and it's important to me to help people find what they need.
Side note: I was worried since it was long, nobody would watch it but over 4,000 people watched it over night last night. I must have hit on something.
HCOJ reacted to skreef in Rotisserie Pot Pie
This is my Challenge cook
Rotisserie Pot Pie
I chose to make a Homemade Pot Pie for my challenge cook.
First I cooked my Rotisserie chicken with rub your Chicken and Pepirika.
Next I made my crust:
I made my dough and refrigerated for bout 15 minutes. Then divided it up for a top crust and divided some up in to 4 small portions to color.
Next I got my filling ready.
Carrots, Corn and English peas, Potatoes, Celery and Cream of Chicken
I got all my fresh ingredients in a pot to just cooked. Then I got my chicken cut up(which I used the Breast meat and veggies all in a greased buttered pan.
Next I put my top crust on. To include my flowers, I chose to color portion of my dough to make them. Pedals and leaves with the slit being the stem.
Ready for the grill
On grill shot:
The Money Shot:
For the few moms on here "Happy Mothers Day"
HCOJ reacted to Panchango in Another Pepperoni Pizza
Decided to give the pepperoni pizza another try today. Rolled it out thinner, but had the grill a little hot so the bottom was done before the top finished up. Getting closer to the results I want, but just not quite there yet. It still tasted pretty good. I'm thinking I might need to use the broiler for a minute or two and then move to the kamado. Just got the Forkish book and am enjoying the read.
Thanks for looking.
HCOJ reacted to DerHusker in Triple D
That’s actually Triple Dogs as in: 1 Saurerkraut Dog w/ Deli Mustard, 1 Chicago Style Dog and 1 Chili Cheese Dog. (One of my favorite springtime / summertime cooks)
I was busy washing the truck and working around the house all day so wanted something fast. We broke out the Kirkland all beef franks and the different kinds of fixings. Put a load of briquettes in the chimney
and got them flaming hot.
Poured them into my Jumbo Joe
and cooked up some dogs.
Here they are plated up with a Stone Brewing IPA, some potato salad and some water melon.
Thanks for looking.
HCOJ reacted to Brick Pig in A Few Recent Cooks
Haven't had a whole lot of time to post lately, but here are some Big Joe meals from last week and the long Easter weekend.
Wednesday night after work, just some really quick BBQ chicken tenders and cornbread.
Friday night we had some neighbors over and I made my (not-at-all authentic) chicken enchilada recipe.
Tenders over a tiny bit of hickory until *just* cooked through.
Cream cheese, sour cream, and jalapeno sauce; chopped up chicken mixed with sauteed onions and chopped pecans; more chopped pecans for topping.
After 35 minutes at 325F, added shredded cheese and the extra chopped pecans; baked for ~5 more minutes.
Plated over wild rice.
Saturday I made some meatballs to have on hand for the week.
Ground beef, minced garlic, chopped parsley, pecorino, raisins (trust me), pine nuts (trust me again), eggs, wet bread, bread crumbs to adjust wetness.
Sunday I did a cleaning burn, one hour at about 625F. Ready for the next round....
HCOJ reacted to opjoec in big joetisserie tacos al pastor
I cooked up some tacos al pastor on the new big joetisserie.
First I de-boned a picnic shoulder. Then I sliced it very thin on a deli slicer and coated all the pieces in the marinade from this recipe from Serious Eats. I then piled the meat into 2 large yogurt containers and let marinate for 24 hours.
The cylinders of meat slid out of the yogurt containers easily the next day and I loaded them onto the spit with some wide rings of pineapple. Cooked for 4.5 hours at a dome temp of around 300F.
Plated with corn tortillas, queso fresco, salsa verde, cilantro, and a squeeze of lime.
The flavor was fantastic, bites with a bit on pineapple along with the pork were sublime. I did find the meat to be just a little drier than I was expecting, I want you guys to help me troubleshoot it so it can be even better next time I do this. I see 2 possibilities, either the meat was overcooked or cooked at too high a temp, or it was undercooked, and I needed to allow it to go to a higher temp to render out more collagen, like when cooking a butt.
The deepest parts of the meat were around internal temp 175F when I pulled it off. Butts cooked to that temp are always drier b/c collagen hasn't rendered, but I don't know if this would be different as it has a higher surface area so maybe more prone to drying? What do you all think, cook longer or shorter? Pull at a higher or lower internal temp? Cook at a higher temp for less time or a lower temp for longer?
Thanks for the help, and try this out! It was really good and I'd eat it again in a heartbeat just like this, but I think it can be even better.
HCOJ reacted to BCJustin in First Cook on Kamado Joe Classic II
I purchased a Kamado Joe Classic II last Thursday. Today I did my first cook in it. I wanted to do a hot cook, rather than a low and slow one first, as I figured hot would be easier on me as I learn the controls. I split a chicken in half, used some of my favorite rub (Killer Hogs The BBQ Rub). I put the chicken on at about 400 degrees, flipped it after 30 minutes and then sauced it after 20. Flipped it back around and sauced that for 10 and I was done. The grill held the heat so steady, I was very impressed. The chicken was so tender and moist. It was unbelievable. I really liked how the pecan wood chunks I used in there only gave it the slightest hint of smoke flavor, my kettle grill tends to overpower food with smoke flavor for some reason. Delicious BBQ chicken!!
HCOJ reacted to MossyMO in A Sandwich 'n Taters
Our faithful grilling buddy Grissom hanging out on the snow bank keeping an eye on dinner!
Grilling the sandwich with indirect heat from the Vortex on cast iron.
Grilled pastrami, sauerkraut and cheese sandwich served with seasoned tater tots with a side of nacho cheese.
Thanks for looking!
HCOJ reacted to Baby Back Maniac in Wagyu Brisket Throwdown! KJBJ vs. Summit
2, 10 pound Wagyu briskets, 2 racks of spares, 3 grills, lots of friends = great Saturday!
I've been wanting to do this comparison forever. I think the results are probably not all that surprising but it was a fun cook regardless.
I realized after I filmed all this that I'm a lot more serious in this one than usual. I think it's just a byproduct of being "in the zone" trying to knock all this out before folks arrived. I'll make some fart jokes in the next one or something to even things out.
HCOJ reacted to JoeC in Grilled Stuffed Avocado
Had to break some ice and shovel to get to the Akorn. Grilled avocado stuffed with rice and black beans, peppers, onions, and steak, then smothered with monterey jack and thrown in the broiler to brown the cheese a bit. Drizzled with a honey chipotle crema. Two separate plates...